Dinner

Five-Spice Beef & Sugar Snap Noodles Recipe

ByNoah Steele November 19, 2025November 19, 2025

Introduction

This Five-Spice Beef & Sugar Snap Noodles dish is a quick and flavorful stir-fry that combines tender minced beef with fragrant spices and crisp vegetables. Perfect for a satisfying weeknight meal, it brings together a wonderful balance of savory, spicy, and fresh flavors.

A stack of four white bowls with a ridged texture is shown on a white marbled surface covered by a red cloth. The top bowl is filled with three layers: the bottom layer consists of thick udon noodles that are pale cream and smooth. Above the noodles is a layer of ground meat that is brown and crumbly, mixed with bright green snap peas that add a fresh look. The top layer has thin strips of red chili pepper and white curled onion slices, adding color and texture. Two red chopsticks are placed in the bowl, held by a woman’s hand reaching from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g lean minced beef
3 nests medium egg noodles

Thumb-sized piece ginger, finely grated
3 garlic cloves, finely grated

1 heaped tsp five-spice powder
¼ tsp chilli powder

225g pack mangetout or sugar snap peas
400ml beef stock
3 tbsp light soy sauce, or more to taste

Sesame oil, to serve
Red chilli, deseeded and shredded to serve (optional)

Instructions

Step 1: Heat a large non-stick frying pan or wok over medium-high heat. Add the minced beef and cook for about 10 minutes, stirring occasionally, until it is very well browned. Do not add any oil as the beef will release some fat.

Step 2: Meanwhile, bring a pot of water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
Step 3: Add the grated ginger, garlic, five-spice powder, chilli powder, and mangetout or sugar snap peas to the browned beef. Stir-fry for a few minutes until the mixture is fragrant and the peas are bright green and slightly tender.
Step 4: Pour in the beef stock and bring to a simmer. Add the cooked noodles, then season with light soy sauce to taste. Toss everything together gently until heated through and well combined.

Step 5: Divide the noodles and beef mixture between bowls. Drizzle with sesame oil and scatter shredded red chilli on top if using for an extra kick. Serve immediately.

Tips & Variations

For a richer flavor, use homemade beef stock or add a splash of oyster sauce alongside the soy sauce.
Substitute sugar snap peas with asparagus tips or green beans for a different crunch.

If you prefer less heat, omit the chilli powder and red chilli garnish.
Using fresh egg noodles instead of dried can shorten cooking time and add extra texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or stock to prevent drying out. Noodles may become slightly softer after reheating but will still be delicious.

How to Serve

A stack of three white bowls with ridged texture is filled to the top with a noodle dish. The top layer has light beige, thick noodles mixed with small pieces of browned ground meat, bright green snap peas, thin slices of white onion, and thin red chili strips. A pair of red chopsticks is holding some noodles from the top bowl. The bowls sit on a white marbled surface with a red cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef with higher fat content?

Yes, but keep in mind that higher fat content will release more grease. You might want to drain excess fat after browning the beef to avoid a greasy dish.

What can I use if I don’t have five-spice powder?

If five-spice powder is unavailable, you can mix cinnamon, star anise, cloves, fennel seeds, and Sichuan peppercorns in equal parts to approximate the flavor, or simply omit it for a simpler stir-fry.